Red Bell Pepper / Capsicum Chutney

One of the biggest problems I face in my adukalaii is to select side dish for idli or dosa. Why always the usual chutney or sambar? I like bell pepper a lot whereas my husbandman is not that much interested in those recipes. Then came an idea to use bell pepper in chutney :) 

Best to serve with hot idlis, dosas or baji. No spice powders in this chutney only spice ingredient is dry red chilly and ginger. I add a small size of ginger in my chutneys this gives amazing flavour and good for digestion too. 

Health benefits of capsicum include relief from cancer, peptic ulcer, menopausal problems, low risk of cardiovascular disease and diabetes. It has anti-inflammatory, analgesic properties and may also provide relief in pain related to arthritis. These peppers contain high amounts of vitamin C and vitamin.

                                     

Vitamin C has many beneficial effects on the immune system. It helps in repairing damaged brain tissues, reduced risk of oxidative stress, paediatric asthma, cancer and improved bone health. Vitamins in the capsicum chilli pepper are shown to have an antioxidant effect on cell tissue which may improve skin and ageing. This bright red colour of the bell pepper brings out the colour of the chutney. You can also you green or yellow bell peppers. I chopped them in cubes since will roast it and grind. 

Ingredients : 

• Bell Pepper - 1 cup 
• Chopped onion - 1 no 
• Chopped tomato - 1 no
• Ginger slices - 3 nos 
• Dry red chilly - 6 not 
• Urad dal - 2 tsp 
• Mustard seeds - 1/2 tsp 
• Curry leaves - 2strings 
• Asafoetida - 1/4 tsp 
• Salt for taste 
• Coconut oil - 2 tsp 

For Roasting: 

• In a pan, add 1 tsp of oil and half of urad dal and roast till brown 
• Add dry red chilly and curry leaves (1 string) 
  
• Add ginger slices and onion, and fry these till transparent
• Add chopped bell peppers and cook in low flame for about 3 minutes 
  
• Add chopped tomato and salt required 
• Cook till tomato mash well and remove from heat 
  
• Cool down this and grind into fine paste. If needed add a little water.
  

For Tempering: 

• In the same pan, add remaining oil and temper with mustard seeds, urad dal and curry leaves 
  
• Add the ground paste and cook on low flame for 2 minutes 
• Just before you remove from heat add asafoetida